Sentences with phrase «blender blend the cashews»

Not exact matches

Begin by blending the soaked cashews in a high - powered blender or food processor, with enough coconut milk to almost come to the top of the nuts.

In a high - speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.

If you don't have time don't worry though, if you have a strong blender it should still be able to blend the cashews into a smooth, creamy deliciousness!

Place the almond milk, maple syrup, cashew butter, coconut oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).

Blend the cashews in a blender with the vanilla, maple syrup and half of the water.

In a high powered blender, combine water, cashew pieces, nutritional yeast, and 2 cloves garlic and blend until creamy and smooth.

Drain and rinse your cashews, then add all ingredients to a high speed blender and blend for 1 minute until super creamy, scraping down the sides a few times in between to push down any chunks.

Drain your cashews and blend all of the ingredients in a high - powered blender, adding the water in a bit at a time until you reach a smooth, creamy consistency.

For the cashew cream add cashews, tahini, juice of a lime, garlic, water, salt and pepper to a blender and blend until completely smooth.

In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth.

Drain and rinse the soaked cashews and put them in a high powered blender with the rest of the cheese ingredients and blend until completely smooth and thick.

To make cashew sour cream, combine ingredients listed below in a high speed blender or NutriBullet and blend until smooth.

In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process / blend on high until a very smooth mixture forms.

In a high - speed blender, blend cashews, coconut milk, and 1/2 tsp.

I do think a regular blender will work fine, just make sure the cashews are very tender before blending, and make sure that the cream is blended completely smooth before adding the remaining water and flavourings.

In a blender, add the drained cashews, water and lemon juice; blend on high until smooth.

For the cilantro drizzle, place the drained cashews, cilantro, lemon juice, water, and kosher salt in a blender and blend until the mixture is completely smooth.

If you don't have a high speed blender, I recommend soaking the cashews over night before blending to ensure a creamy texture.

Simply add your cashews, basil, lemon juice, apple cider vinegar, regular unsweetened almond milk, garlic, and salt to a blender and blend until smooth.

Meanwhile prepare cashew cream by combining ingredients in a blender and blending until smooth.

Add the cashews and then blend the soup by using an immersion blender or transfering it to a regular blender.

While pasta boils, blend almond milk, hummus, cashews, garlic, olive oil, onion, and nutritional yeast in blender until smooth.

To make the vegan heavy cream, simply blend soaked cashews with the same amount of water in a blender.

Drain and put soaked cashews in the immersion blender and blend until creamy, adding agave nectar for taste and water for texture.

After you've tried Skinny Scalloped Potatoes and fallen in love, if you're feeling adventurous and would like the extra nutrition, just add a small carrot to the blender along with the cashews and water and blend.

For a large bowl of cashew cream blend together a cup of soaked cashews, a cup of water, juice of a lime, a clove of garlic and some salt and pepper in a blender until completely smooth.

Blend cashews and water in a high powered blender until smooth.

To make the cashew cream simply place all the ingredients into a blender and blend until super smooth and creamy.

For the cashew cream, combine all ingredients except the cilantro in a blender and blend until smooth.

1/4 to 1/2 cup cashew cream (from 1 cup raw cashews blended with 1 cup water, soak cashews for a few hours before blending if you don't have a power blender, save excess cashew cream for another use.)

If your blender isn't a Blendtec or a Vitamix, you may need to soak or boil the cashews first so they are easier to blend.

Add cashews, lemon juice, nutritional yeast, water, salt and pepper to a blender and blend until completely smooth.

Next combine the remaining 1/2 cup coconut oil, juice from the lemons, 1/4 teaspoons salt, cashews, almond milk, 1/4 cup maple syrup in a high - speed blender and blend until silky smooth.

In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.

Back to your cashews, start the blender and blend from low to high.

For the filling, add the cashews, cream, oil, syrup and cacao butter to a high powered blender and blend until extremely smooth.

Add all filling ingredients except almond flour to a high - speed blender or food processor and blend until the cashew cream is completely smooth.

Combine the cashews, dried coconut, 1 1/3 cups of the coconut water remaining in one of the cans, maple syrup, vanilla and salt in an upright blender and blend until smooth.

Drain and rinse the cashews, add them to a blender along with dates and blend everything until very smooth.

Drain water and place cashews in a blender, along with 3 cups filtered water and blend until smooth, about four minutes on high.

Drain cashews and place in a blender, along with filtered water and blend on high for about 4 minutes until creamy.

2 to 2-1/2 cups cashew cream (1 cup soaked cashews with 2 cups water, blended in a VitaMix or high speed blender)

Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.

And if you don't have a high - powered blender (since they certainly cost more than $ 25), you can use this with cashew cream / cashew sauces to get out any cashew bits that didn't blend all the way.

2 tbsp cashew cream (1/2 cup soaked cashews, drained with 1 cup water, blended in a high speed blender until smooth)

Blend together the coconut milk, cashews and pomegranate juice in a high - powered blender until completely smooth.

In another bowl combine the avocado, sour cream (or cashew cream), and lime juice, and blend vigorously by hand with a fork or use a hand blender.

Blend the two together with a hand blender until no chunky cashew nuts remain.

Turn blender on high and blend cashews long enough to be completely creamy and super smooth.

Place drained cashews, onion mixture, pumpkin, mustard, nutrition yeast in a blender and blend into a smooth puree.